Reclaiming a very formulaic recipe and restoring it to its former glory.
, and I mean it! Don't try to lift that chicken until it's good and ready to be lifted. At first, the chicken skin will stick to stainless steel. This may give you a little scare, and your reaction may be to try to pry it or scrape it up off the metal. Resist this urge. As the chicken continues to cook and brown, eventually it will be crisp enough that it'll release almost all on its own, with just a little tug from your tongs to get it to lift cleanly.
Fresh cabbage and pork are made to pair with bright sweet-and-sour flavors , so I dollop in a good amount of whole grain mustard before deglazing the pan with apple cider vinegar and chicken stock seasoned with a little sugar. Finally, I add a couple of bay leaves and some whole thyme sprigs. We use this to our advantage here. By transferring the pan directly to the oven, uncovered, with the chicken skin exposed, we get chicken with fall-apart-tender braised texture in the meat under a shell of crispy, flavorful skin, giving us the best of both worlds.
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